Gougères

Light, airy Burgundian cheese puffs made from choux pastry and plenty of gruyère.

Photo: Jebulon · CC0

Ingredients

• 120 g gruyère, grated
• 4 eggs
• 100 g butter
• 125 ml milk
• 150 g plain flour
• 125 ml water
• A pinch of salt

How to make Gougères

1. Bring the butter, milk, water and salt to the boil, beat in the flour and cook until it forms a ball.
2. Cool slightly, beat in the eggs one by one, then most of the cheese.
3. Pipe small mounds, sprinkle with the remaining cheese and bake at 200 °C until puffed and golden.